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Sea Kelp Noodle Miso Soup


7 mins


Jana @thesecret_kitchen

Sea Kelp Noodle Miso Soup

A simple recipe for the entire family, which is quick + easy + nourishing 


  • 1 package sea kelp noodles – an excellent source of iodine for healthy thyroid function and low in calories, with zero gluten
  • 1 package silken tofu cut into small cubes (I actually like to use extra firm tofu, but silken is normally used in miso soups)
  • Nori (sushi-type) seaweed cut into strips, as much as you like 
  • Few shiitake mushrooms – excellent to improve the immune system and fight against infections; fry to add extra flavour 
  • 2 long carrots – cut into julienne strips with a vegetable peeler
  • 2 green onions – cut into julienne strips with a vegetable peeler
  • 4 tablespoons miso paste – an excellent prebiotic for your gut 
  • 4 ½ cups filtered water
  • Tamari, soy sauce or liquid aminos to taste
  • Sesame seeds to garnish
  • Chopped shallots to garnish 


  1. Rinse the kelp noodles in cool water.
  2. Cut up the tofu, seaweed, carrot and onions
  3. Bring 4 ½ cups water to a boil. Remove from heat. Place ½ cup boiling water in a blender along with miso paste. Blend until smooth and all lumps are gone. Add miso mix back in with hot water.
  4. Arrange noodles, tofu, seaweed, fried mushrooms, carrots and onion in a serving bowl or individual bowls. Pour hot miso broth on top and gently stir with chopsticks or fork.
  5. Serve hot immediately with sesame seed and shallots garnish, and adjust flavor if desired with tamari or soy sauce or liquid aminos.

Enjoy with your beloved friends and family!